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Jamie’s Salad With Maple Red Wine Vinaigrette

By Jamie Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 10


  • 1 small (1.5-lb) butternut squash, peeled and diced
  • 3 tablespoons olive oil, plus more for drizzling
  • salt
  • freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon dijon mustard
  • 1 shallot, minced
  • 2 cups spring mix
  • 1/2 head radicchio, leaves torn into bite-size pieces
  • 1 Belgian endive, sliced
  • 1 cup seedless red grapes, sliced in half
  • 1/2 cup salted and roasted pistachios, chopped
  • 1/2 cup feta cheese, crumbled


Preheat the oven to 400 °F.

Place the squash on a baking sheet and drizzle with olive oil. Toss and sprinkle with salt and pepper. Roast for 30 minutes, flipping once halfway through.

Using a glass jar with a tight lid, combine the olive oil, vinegar, maple syrup, Dijon, shallots and a pinch of salt. Shake well to combine.

In a large salad bowl, combine the squash, spring mix, radicchio, endive, grapes, pistachios and feta cheese. Top with the salad dressing and serve.

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